Sweet Potato Fruit Cake
A moist cake
Yield: 1 tube cake
Oven: 250° 2 1/2 hours
2 cups granulated sugar
1 1/2 cups cooking oil
4 eggs, separated
4 tablespoons hot water
2 1/2 cups sifted cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups grated raw sweet potatoes
4 cups chopped pecans
1 cup dark raisins
1 cup light raisins
4 ounces red cherries
4 ounces green cherries
8 ounces candied mixed fruit
Blend sugar and oil. Add yolks, beat well. Add hot water. Sift dry ingredients
together. Add to sugar and yolk mixture. Beat well. Add potatoes. Fold
in stiffly beaten egg whites. Stir in nuts and fruit. Pour into a greased
and floured tube cake pan. Cook at 250° for 2 1/2 hours; cake
is done when it pulls away from pan sides. Let cool. Remove from pan. Wrap
in plastic wrap and foil. Store in refrigerator. Requires a very large
bowl for mixing.
Graphics
by Graphics Garden
